Stuffed Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1 tablespoon olive oil

1 small red onion, chopped

2 cloves garlic, minced

1 cup cooked black beans (canned or homemade)

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1/4 cup crumbled feta or cotija cheese (optional)

1 avocado, sliced

Lime wedges for serving

Directions:

Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until they are tender.

While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.

Add the black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.

Once the sweet potatoes are cooked, let them cool slightly, then slice them open lengthwise. Use a fork to gently mash the flesh inside the skin.

Spoon the black bean and corn mixture into each sweet potato.

Top with crumbled feta or cotija cheese (if using), avocado slices, fresh cilantro, and a squeeze of lime juice.

Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 4 servings